SOUK BLEND

Alcohol is an ideal substrate for capturing flavor- it’s funny to think, but water is actually inorganic. Alcohol is an organic compound and molecules have preference for bonding to like molecules, so that it’s possible to extract flavors into alcohol that simply aren’t possible with water- and then preserve them as if in a time capsule. In fact, it’s possible to dial in the specific flavor compounds you’re trying to extract by varying the alcohol percentage of the maceration - and acetic acid, a reconstituted alcohol molecule binds in a completely different fashion than alcohol, so by distilling kombuchas or vinegars and using these to blend instead of water creates a more full exposure of flavor.